If you love red velvet as much as I do, your going to love these red velvet pancakes. They are super fluffy and super moist. I love eating red velvet cakes,
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish, really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado
Recipe for homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
I love wine. I could drink it every night with a big bowl of fettuccine Alfredo and fresh garlic bread cheesy sticks. But just like the pasta and bread, wi
Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
